The fabulous Victoria Pesca Elliott turned us on to this creation. So good.Read More
Nice when a restaurant favorite is really really easy to make at home. Save your pennies for a double scoop ice cream.Read More
Egg Yolk Ravioli
The savvy cooks answer to a Pavlova Party.
- Corn Meal
- Several sheets fresh pasta, cut into 24 3 inch squares
- Sea salt
- 12 egg yolks, carefully separated
- 1 egg white, lightly beaten
- Blanched asparagus, for serving
- Fresh chives, for serving
- Olive oil, for serving
- Grated Parmesan cheese, for serving
Dust a clean work surface with corn meal. Arrange 12 squares fresh pasta over corn meal. Sprinkle a tiny pinch sea salt into the center of each square. Set egg yolk over salt. Use a finger or brush to paint a picture frame of egg white around yolk. Cover with another pasta square, using fingers to gently enclose yolk. Use a sharp knife to trim a centimeter off each side of square, sealing ravioli closed.
Bring a large pot of salted water to a boil. Reduce heat to a nice simmer and gently lower ravioli into water. Let cook - stirring just enough to prevent sticking, until ravioli float to surface of water. Let cook a minute longer. Use a slotted spoon to remove from water. Blot dry on a clean kitchen towel and serve immediately with blanched asparagus, chives, a good glug of olive oil and sprinkle of cheese.
The gluten free flavorful answer to happiness.Read More
Pasta with Clams, Ramps and Fava Beans
A simple purée of ramps and olive oil (similar to a pesto but without the pine nuts, cheese or basil) gives this dish its vibrant green color, kick and flavor
- 1 bunch ramps, about 8 stalks) root end trimmed
- 3/4 cup olive oil
- scant teaspoon salt, plus more for seasoning and pasta
- 1 pound pasta of choice
- 2 tablespoons butter
- 3 dozen clams, as small and tender as possible, shells scrubbed
- 1/2 cup dry white wine
- 1 cup shelled and peeled fave beans
- black pepper
Combine all but the purple/white end of one ramp and olive oil in the jar of a blender. Whiz until smooth, a few specks of green will most likely remain. Season with salt and whiz just to mix. Transfer purée to a jar with a lid.
Cook pasta in a large pot of salted water according to package instructions. Reserve 1 cup cooking liquid. Drain pasta and set aside. Return pasta pot to a low heat. Add butter. Finely chop reserved ramp and sweat in melted butter until just soft. Stir in 4 tablespoons of ramp purée and cook just a minute or two. Add clams, white wine and reserved cooking liquid. Increase heat, cover and cook until clams open, about 8 minutes. Add fava beans and cook 2 minutes more. Return pasta to pot, toss and cook just until piping hot - a minute or so. Adjust seasoning with salt and pepper. Add a tad more purée and drizzle olive oil while serving.
My mother and her mother made these tarts with the excess pie dough. I just cut to the chase and make sure I make an extra batch of dough whenever its time for a pie. Having the dough in the freezer for a homey treat is just the ticket when you need to show off your mom skills. Thanks mom!Read More
Never ever thought we would venture to the dark side but a trip to Miami sheds light on the joys of chia.Read More
Summertime so close now we can taste it!Read More